摘要
以最佳配比香蕉与柚子皮的比例为6∶4,柠檬酸0.4%,白糖15%,增稠剂0.45%下所制得的低糖香蕉柚子皮复合果酱为原料,分别对其进行沸水浴灭菌、高压蒸汽灭菌和微波灭菌三种不同方式的灭菌处理,通过感官及理化性质的分析得出每种杀菌方式的最佳杀菌时间为沸水浴灭菌30min、微波灭菌120s、高压蒸汽灭菌10min,得出最佳的灭菌方式。结果显示,经高压蒸汽灭菌处理的果酱在贮藏期间,可溶性固形物的保留率最高,微生物及p H值的变化趋势更为缓慢,可在一定程度上提高果酱的卫生安全、营养价值、感官特性并延长果酱的保质期。
Low-sugar banana and pomelo peel compound jam, which is made with the optimum recipe (banana and pomelo peel ratio 6∶4 with 0.4% citric acid, 15% white sugar and 0.45% thickening agent), is sterilized by three means, namely, in boiling water, with high-pressure steam and through microwaving. Sensory and physicochemical properties are then analyzed to determine the optimal sterilization durations, which are respectively 30 minutes, 10 minutes and 120 seconds. The findings suggest that high pressure steam sterilization improves its hygienic safety, nutrition value, sensory properties and shelf life with highest retention rate of soluble solids and slower microorganism and pH changes.
作者
段丽丽
刘倩
田怡
DUAN Lili;LIU Qian;TIAN Yi(Sichuan Tourism University, Chengdu 610100, Sichuan, China)
出处
《四川旅游学院学报》
2019年第1期18-22,共5页
Journal of Sichuan Tourism University
关键词
低糖复合果酱
沸水浴灭菌
高压蒸汽灭菌
微波灭菌
low-sugar compound jam
boiling water bath sterilization
high pressure steam sterilization
microwave sterilization
